My weekend comfort food is tofu just by itself. I know some people will frown on me, but I don’t care I like them so much. What I’m about to write is the reason why I try to indulge myself with tofu only on the weekend. I’ve written health benefits of having soy in blog before. I don’t want to confuse you, however, there are some bad news. There is some evidence showing that isoflavones in soy can interfere with your endocrine system and hormone balance. It can possibly reduce fertility in women, contribute to premature puberty, link to some cancers when consumed in large amounts. Don’t worry I’m not talking about fresh tofu and the fermented ones like miso, tempeh and tamari. I am talking about more packaged and processed soy products that you consume even without knowing such as protein bars, cereals, soy milk, vegan substitute products, etc. These bad guys have high phytic acid which can interfere with mineral absorption. The bottom line is that soy has a good source of plant-based protein and fibre. So enjoy in moderation and avoid processed soy products.
My lunch was steamed tofu and bok choy with home-made chili capsicum chutney. It looks seriously red and spicy, but the sweetness from red capsicum actually calms down the heat of the chillies. I made a big batch and put it in a sterilised jar which can last up to weeks. You can adjust how hot you want your chutney to be. My ingredients are red capsicum, birds eye chillies ( I used five!!!), garlic, ginger, maple syrup, cinnamon powder, ground nutmeg, coconut oil and balsamic vinegar. I could use some more cayenne pepper for a challenge >.< You need to cook them until all ingredients are softened and sticky. Then whiz up in a food processor. I left all the skin of chillies and capsicum for a source of fibre, but get rid of them if you don’t like that texture. This chutney comes really handy for me as a chilli lover. A great addition to melted cheese, warm soup, steak for Daniel, stir-fry, or even on raw veggie sticks. Enjoy x